My homemade mac and cheese is hit and miss, mostly because I’m impatient with the roux and the blending of the cheese(s). Sometimes it’s awesome, sometimes it’s blah. This recipe, however, resolves all my patience problems and creates a gorgeous creamy dish.
I box of macaroni noodles, cooked al dente (whole wheat and veggie noodles are good, too)
4 cups of 2% milk
1/2 cup of flour
1 heaping tablespoon of Durkee Sandwich Spread
1 teaspoon black pepper
5 cups of shredded cheddar
How I Made It:
Preheat the oven to 350 degrees. Butter a LARGE casserole or dutch oven and set it aside.
Cook the pasta according to the instructions on the box, just to al dente.
In a large mixing bowl, whisk the milk, flour, Durkee, and pepper together. When the pasta is done, transfer it to your casserole dish/dutch oven. Add the milk mixture and combine with a big spoon. Add the cheese, combining after each cup so that it’s evenly distributed throughout the dish.
Cover the dish and bake for 30 minutes. If you want, you can uncover the dish and bake for another 10 minutes if it’s not as brown on top as you like.
How It Turned Out:
I will never use another recipe again. This was AMAZING!
Makes 8 big servings.